Cream Cheese Wontons

Cream Cheese Wontons are a favorite in many Chinese restaurants. These are so easy to make at home and with this recipe, I can show you how you can recreate your favorite recipe at home.

There are a few items I love when I got to a Chinese restaurant. While these may not be authentic in any sense of the word, they are definitely a favorite of most everyone who tries these. These are actually fairly simple to make. You will need wonton wrappers that are sold in the produce section of the grocery store. The filling is made with cream cheese and a touch of sugar. You will need a simple egg wash to seal the wontons together.

You may want to serve these with some Sweet and Sour Sauce. I can show you a great recipe for sweet and sour sauce that is easy to make, this recipe actually has lemons and oranges in it. You may not need to go out for these anymore with this simple recipe. These would also go great with some hot mustard.

When filling the wontons it is a good idea to place a damp towel over the wonton shells. They can dry out if you do not keep them covered.

Looking for more take out favorites? Try some of these favorite Chinese take out menu items.

Cream Cheese Wontons

Ingredients

8ounces cream cheese softened

1tablespoon sugar

1tablespoonwhite oniongrated

1large egg

2teaspoons water

48wonton wrappers

vegetable oilfor frying

Instructions

Combine cream cheese, sugar, and grated while onion. Stir together the cream cheese mixture until it is well blended. Prepare an egg wash by combining one egg and water in a small bowl. To fill wontons with cream cheese mixture, brush egg wash on two sides of the wonton wrapper.Drop about a teaspoon of cream cheese onto the wonton wrapper. There are many ways to close the wonton wrapper. Wet the sides of the wrapper with the egg wash.

Lift up the middle of the 2 opposite sides so that they meet. Squeeze lightly together Bring the middle of the 2 other sides to close the wonton Gently squeeze to close the wonton. The wonton will remain slightly open. Add enough oil for frying into a pot to cover the bottom 4 inches of the pot. Heat the oil to 350 degrees. Drop the wontons in a couple at a time until they are golden brown. Drain on a wire rack or on paper towels. Serve immediately.

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Comments

I’ve been enjoying these beauties since I first tried them at a Chinese restaurant as a kid. I just got a deep fryer and made them at home for the first time, and oh boy, they are just as good as I remember from that first time. I use a garlic+herb cream cheese, and next I’m going to fry up some bacon and add some crumbles to the cream cheese… I anticipate greatness.

These cream cheese wontons are amazing!!! You can also cut the leftover pieces of wonton wrappers into strips and deep fry them also to make the crunchies for wonton soup. Would definitely recommend trying this recipe if you need a good one.

Also LOVE THE CREAM CHEESE WAN TONS……… COULD YOU GIVE ME A NAVY BEAN SOUP W/ grated carrot Onion. And a little ham off the bone. The cream base and the mesurments are killing me. The only recipes I can find have celery Tomato. And other things. I like my moms old Bean soup. HELP HELP HELP PLEASE!!!!!!!!!!!!!!!! Mom has passed on and I can’t figure it out

I must not use the right kind of wonton wrappers because I made some tonight with wonton wrappers from Publix and it basically ruined it for me 🙁 They were night light and crunchy like they are from the restaurant.

Reading for the first time. “Just Me” may not have had the oil at the right temperature. If it wasn’t hot enough, the wontons would absorb oil & fail to finish crispy & light. If it was too hot, they would fry on the outside & not be fully crisped on the inside. My guess: Just Me had oil that was not hot enough. Suggestion: He/she should make an extra wonton next time the recipe is attempted. Then put the oil to the temp it was the first time & fry off the extra to test. That will determine whether to crank up the heat a tiny bit when the actual batch is made. Also…the wontons should be drained & dried immediately…not allowed to sit on an oily plate. Try placing a kitchen paper towel in the bottom of a collander; layer the wontons as they’re removed from the oil after cooking. Keep layering until the entire batch is ready. Cheers!

Thank you so much for the recipe! Could you please tell me what type of cream cheese do you use? any brand? I made cream cheese wontons today, but when i fried wontons in the pan all the cheese disappeared!! Do you know what happened?

I would make them and fry them right away. You could recrisp them in the oven later. I do this with leftover ones from the restaurants. The wrappers would dry out if not covered with wet paper towels. You might risk making them soggy if you wet them to much. You could make them in triangles that are flat. Then you could keep them between moist towels in the fridge.

I love these!!! I wanna learn how to do the old school pot stickers. The ones that was like a dumpling wit a piece of meat on inside but now they serve wonton wrappers with meat on inside. I want to learn the original pot stickers. Can anyone help???

Where are the rest of the instructions? there is nothing after putting the cream cheese in them where are the frying instructions?there is nothing after putting the cream cheese in them where are the frying instructions?

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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes. read more